PAN-FRIED SPECKLED TROUT WITH CREAMY CRAWFISH SAUCE
Learn how to make Pan-Fried Speckled Trout topped with a delicious Creamy Crawfish Sauce.
Provided by Kim Seghers
Categories Fish
Number Of Ingredients 12
Steps:
- Place fish on a sheet of wax paper or clean work surface. Next, sprinkle salt, pepper, and paprika onto both sides of each fish fillet making sure to rub the ingredients into the fish with your fingers.
- Melt 1/2 stick butter in a medium to large frying pan. Pan fry 1 fillet of fish at a time in frying pan for 2 minutes on each side. Next, squeeze 1 tbsp. Lemon juice into a hot pan with fish letting the fish absorb the lemon juice. Remove fish from pan Repeat steps for the next fish fillet.
- Melt 1 stick of butter in medium saucepan. Stir in minced garlic, green onions, and parsley. Saute for 3-4 minutes.
- Stir in crawfish tails let cook on low heat for 5 minutes (until crawfish is heated through).
- Add heavy whipping cream stir until the sauce is warm and thickens. Remove from heat. If sauce, isn't thick enough add 1/2 teaspoon cornstarch and 1 tablespoon whipping cream together in a small bowl, then add to sauce mixture.
- Place one fish fillet on each plate, optional squeeze fresh lemon on each fish, then top with the creamy crawfish sauce, and serve immediately.Great paired with pasta, fresh vegetables or a salad.
FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 25
Steps:
- For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
- For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
- Serve the catfish with the crawfish au gratin sauce.
CRAWFISH TOPPING FOR FISH
A delicious topping for fish prepared any way...grilled, broiled even fried. Crabmeat (drained and picked over) or cooked shrimp may be substituted, but don't add until the final few minutes.
Provided by gailanng
Categories Crawfish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy saute pan, cook vegetables in butter until soft, about 8-10 minutes. Add three shakes Worcestershire sauce and 1 tablespoon lemon juice.
- Add Cajun spices to taste and saute about 1 minute. Add crawfish and continue to saute on low heat another 15 minutes; add heavy cream. Saute until reduced by half; adjust seasonings. Spoon over (cooked) fish.
Nutrition Facts : Calories 248.1, Fat 20.6, SaturatedFat 12.5, Cholesterol 144.7, Sodium 124, Carbohydrate 5.1, Fiber 0.8, Sugar 1.1, Protein 11.5
STEVE'S CRAWFISH TOPPING FOR REDFISH, SPECKLED TROUT, CATFISH OR ANY FISH
A delicious cream sauce of crawfish, crabmeat, or shrimp; suitable for virtually any type fish.
Provided by Steve McNemar
Categories Main Dishes
Yield 6
Number Of Ingredients 9
Steps:
- Sauté vegetables in margarine in heavy stainless sauté pan until they're just beginning to soften. Add three good shakes Worcestershire sauce and the juice of half a lemon. Sauté 10 minutes-season.
- Add the Cajun seasoning to taste (Tony's, Slap ya Mama, etc.) along with crawfish and sauté on low heat for another 15 minutes.
- Add cream and sauté until reduced by half, season again if needed (after tasting). Spoon over (cooked) fish and enjoy!
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